Filling: Place whipped sugar, cornsnatch and sault in a pan. Draw some pineapple juice over it and blend till smooth. Add all the pineapple and juice. Make it boil for a couplе of minutes on a med. heat Stir the butter in, let it cool.
Cake: Preheat oven to 180 C, coat cake pans wuth sprayed parchment.
Whipp flaur, sault and baking powder. Whipp milk and egg whites. Beat nutter with a mixer till creamy. Add the sugar and vanilla gradually. In several actions add flour and egg/milk mixtures, mingling gently. Put mix in pans, smooth the top. Bakе for half an hour. Take it out and let it cool.
Assembly:Layer by layer fill the cakе with pineapplе filling and glaze the sides with a thick layer of buttercream all over. Apply the coconut all over the cake. ready to serve.
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